1 prepared graham cracker crust
1 (3 oz.) pkg. strawberry Jello
1 c. boiling water
1/4 c. cold water
1/4 c. sugar
1 c. Cool Whip, thawed
1 pt. fresh strawberries, hulled and cut in half

Dissolve Jello and sugar in boiling water. Stir in cold water. Place in refrigerator until thickened. Arrange strawberries in bottom of crust. Beat thickened Jello with rotary beater until thick and fluffy, about 3 minutes. Fold in Cool Whip. Spread over strawberries. Garnish with extra strawberries if desired. Refrigerate 4 hours.